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Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christy Misner (previous employee)
Added: Thursday, August 13, 2009


10 corn tortillas
1 tbs vegetable oil
1 medium onion, minced
1 tsp minced fresh garlic
8 cups chicken broth
2 cups diced cooked chicken
3/4 cup medium, chunky salsa
1/2 tsp ground cumin
1 medium bellpepper, seeded & cut into thin strips
2 tbs chopped fresh cilantro
2 medium tomatoes, peeled and chopped
1 medium avocado, peeled and chopped
6 oz Monterey Jack cheese, diced
Sour cream (optional)

Heat oven to 400. Spray both sides of tortillas with nonstick cooking spray. Stack and cut into inch wide strips, then cut half crosswise. Spread strips evenly on an ungreased baking sheet and bake 8 to 10 minutes, turning once, until crisp and brown. Remove pan from oven.Heat oil in a 4 to 6 quart pot. Add onion and garlic and cook over medium-low heat 3 to 4 minutes, stirring often, until softened. Add broth, chicken and cumin. Bring to a rapid boil over high heat. Add bellpepper. Reduce heat and boil gently 5 minutes or until pepper is crisp-tender. Stir in cilantro. Divide tortilla strips, tomatoes, avocadoes, cheese and salsa among 6 bowls. Ladle soup into bowls and top with sour cream.




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